UC Davis Olive Center plans two-part sensory evaluation course for spring

The sensory evaluation certificate course is returning in June to the University of California at Davis Olive Center. The course has been offered regularly in the past, but this year marks the first time it will be extended to two separate sessions. Dan Flynn, executive director of the program, says that students of all levels are welcome to attend Sensory Evaluation of Olive Oil Part One, which in addition to covering methods for spotting defects and positive attributes in olive oil, will include instruction on how it can be used in cooking.